Forget those rubbery pretzels that come out of the heated container at the mall or the movie theater.
Soft, chewy, salty HOMEMADE pretzel bites.
There’s a brewery in Boston that I used to go to that had THE best pretzels and mustard appetizer and I’ve been craving it.
Since the superbowl is this weekend (not that I care about football) I decided to make an appetizer that I knew would be easy to bring to a friends house and transport, which ended up being these pretzel bites.
I had all of the ingredients in my house (and you probably do too!)
Get ready to never be able to go back to bagged pretzels again.Print
Soft, salty and chewy homemade pretzel bites. Perfect on their own or dipped into mustard or cheese!
- 1 1/2 cups warm water
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp salt
- 1 tbsp brown sugar
- 1 tbsp unsalted butter (melted and cooled)
- 3 3/4 – 4 1/4 cups all purpose flour (plus more for counter dusting)
- 1/2 cup baking soda
- 1 egg, beaten
- coarse, flaky sea salt
- garlic powder (optional)
- In a large bowl, add the yeast and the warm water and whisk gently. Let it sit for one minute.
- Add in the salt, brown sugar and melted butter. Whisk until combined
- Slowly add in the flour, 1 cup at a time. You can either mix by hand with a wooden spoon/spatula or use the dough hook on a stand mixer.
- Mix until the dough is thick and sticky. Add 1/2 cup – 3/4 cup more flour until the dough is no longer sticky.
- Test: poke the dough with your finger. If it bounces back, it is ready to go.
- Place the dough on a lightly floured surface and knead by hand for 3 minutes and then shape it into a ball.
- Place the ball of dough into an oiled bowl.
- Cover and let sit in a warm place for about 10 minutes
- While the dough sits, preheat oven to 425
- Line 2 baking sheets with parchment paper
- Cut the ball of dough into 6 smaller sections, then work each section into a long rope shape (should be around 20 inches long)
- Cut the rope into 1 inch pieces to make bites.
- In a large pot of water, add 8-10 cups of water and bring to a boil
- Once boiling, slowly add in the baking soda
- Drop 8-10 pretzel bites into the boiling water and remove after 10 seconds with a slotted spoon
- Place the boiled bites onto the baking sheet. They should be placed about 2 inches apart.
- Brush the bites with your beaten egg wash and sprinkle with sea salt and a little garlic powder (optional)
- Bake for 15 minutes or until golden brown on top
Pretzel bites stay good in an airtight container for up to 3 days
You can place the dough in the freezer or fridge, just make sure that it gets to room temperature before you boil and bake them.
Keywords: pretzel, pretzel bites, mustard, honey mustard, dijon mustard, bread dough, yeast, instant yeast, pretzels